Ginger Peach Glazed Chicken
Whole Chicken Variation:
Remove neck and giblets from the body cavity of a 4- to 5-pound whole roasting chicken; reserve for another use or discard. If desired, sprinkle the body cavity of chicken with salt and pepper. Pull neck skin to the back and fasten with a short skewer. Tie drumsticks to tail with kitchen string. Twist the wing tips under the back. Sprinkle chicken with additional salt and pepper.For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, breast side up, on the grill rack over drip pan. Cover and grill for 1 hour. Cut string between drumsticks.Cover and grill 45 to 60 minutes more or until chicken is no longer pink (170 degrees F in breast and 180 degrees F in thigh). Meanwhile, in a small microwave-safe bowl combine preserves, vinegar, horseradish, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Micro-cook, uncovered, on 100 percent power (high) for 30 to 60 seconds or until preserves are melted, stirring once. Brush preserve mixture over chicken several times during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack; cover and grill as above.) Transfer chicken to serving platter; cover loosely with foil and let stand 15 minutes before serving.